Preparation

Combine carrots and 2 cups water in heavy
large skillet. Add all remaining ingredients
except parsley. If needed, add enough water
to just cover carrots. Bring to boil, stirring
until sugar dissolves. Boil just until carrots
are crisp-tender, stirring occasionally, 8 to
9 minutes. Using slotted spoon, transfer
carrots to medium bowl; cool. Boil cooking
liquid in skillet until slightly reduced, about
5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.

Bring reserved cooking liquid to boil in
large skillet over medium-high heat. Add
carrots and boil until just tender and liquid is
thickened to light syrup consistency, stirring
occasionally, about 5 minutes. Season with
salt and pepper. Transfer to serving bowl.
Sprinkle with parsley.

Recent Review

These were amazing! I used less sugar than recommended and they were sweet enough. It took longer to reduce the sauce to glaze than I expected, but it was SO worth it. My guests couldn't stop eating these and neither could I. They were delicious.